today was an extra special day - finally got to use my pizza stone! i bought it in the fall and shoved it in the closet. i wasn't allowed to test drive it until i had lost 50lbs. so i'm down 50lbs now and can make yummy pizza!
i was looking for a whole grain pizza dough recipe, but didn't find one that i had the ingredients for before it was time to start cooking dinner. i ended up using the whole wheat pizza dough recipe and subbing 1/3 c. milled flax seed for 1/3 c. of the all purpose flour. i also used honey instead of sugar. and half the oil. so it was:- 1 tsp salt
- 1 tsp honey
- 2 tsp yeast
- 1/2 tbs olive oil
- 1 cup lukewarm water
- 1 cup whole wheat flour
- 1/3 cup milled flax seeds
- 1 2/3 cup all purpose flour
and it actually seemed a whole lot easier to stretch out - though i dont know if that's because i was using a pizza stone instead of a cookie sheet? but it was pretty good and added some extra fiber.
now i just need to figure what my next prize will be!
so you stretched it right on the stone? i was wondering how you did the transfer, as i thought you were supposed to heat the stone first and then put the pizza on it (that's the part i was always baffled by).
ReplyDeletelooks deeelicious!
Congratulations on reaching your goal. I think the pizza stone was a fab reward, and your pizza looks YUMMY. (I've preheated a pizza stone before. You stretch the pizza dough on something flat like a cookie sheet with no sides and with plenty of cornmeal underneath. Then, with a nimble flip of the wrist, you slide the pizza off the cookie pan onto the stone. Sometimes it works. Sometimes you flip your wrist until it gives out, your oven cools off, or until your pizza dough lands on the hot stone looking more like an omelet instead of a pizza, in which case you announce, "Calzones!" ...If it works without the transfer, I'd go with it!)
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